5 Important facts About Restaurant Cleaning
How often should a restaurant be cleaned?
It is recommended that restaurants be cleaned and sanitized on a daily basis, with more thorough deep cleaning and maintenance tasks performed on a regular schedule. This may include tasks such as cleaning and sanitizing kitchen equipment, floor and surface scrubbing, and cleaning and restocking bathrooms.
What are the most important areas to clean in a restaurant?
The most important areas to clean in a restaurant are those that come into direct contact with food, such as kitchen surfaces, equipment, and utensils. These areas should be thoroughly cleaned and sanitized on a regular basis to prevent the spread of foodborne illness. Additionally, high-touch areas such as door handles and bathroom surfaces should also be regularly cleaned and disinfected.
What cleaning products are safe to use in a restaurant?
When cleaning a restaurant, it is important to use products that are safe and effective. The Environmental Protection Agency (EPA) has a list of approved disinfectants that are effective against the coronavirus, which can be used in restaurants. In general, it is best to use cleaning products that are specifically designed for use in food service environments and are safe for use on food-contact surfaces.
What is the role of the health department in restaurant cleaning?
The health department is responsible for ensuring that restaurants maintain proper levels of cleanliness and food safety. This includes conducting regular inspections to check for compliance with health and safety regulations, and providing guidance and support to restaurants on how to maintain a clean and safe environment. The health department may also be involved in responding to foodborne illness outbreaks and investigating potential health hazards in restaurants.
How can restaurants ensure that their cleaning practices are effective?
To ensure that their cleaning practices are effective, restaurants should implement a thorough cleaning and sanitation plan. This plan should include clear procedures for cleaning and sanitizing all areas of the restaurant, as well as regular schedules for deep cleaning and maintenance tasks. Additionally, restaurants should regularly train their staff on proper cleaning and food safety procedures, and should monitor and assess their cleaning practices to identify and address any deficiencies.